Crayfish wani nau’in crustaceans decapod ne na infraorder
Astacidea.
Jiki yana kunshe da cephalothorax da lebur, ciki mai fa’ida.
Cefalothorax yana da sassa biyu: gaba (kai)
da baya (kirji), wadanda suka girma tare. A gaba
akwai kaifi mai kaifi a sashin kai. A cikin noks da crannies a ko’ina
idanun da suka fito suna zaune a gefen ƙaya a kan ciyayi masu motsi.
kuma a gaba akwai nau’i-nau’i biyu na siraran eriya: gajere.
wasu suna da tsawo.
Crayfish suna amfani da faratansu don karewa da kai hari.
Ciwon daji ya ƙunshi sassa bakwai, yana da nau’i-nau’i biyar
cokali mai yatsu da ake amfani da shi don yin iyo.
Na shida na ƙafafu na ciki tare da ɓangaren ciki na bakwai
ya kafa fin wutsiya. Maza sun fi mata girma, suna da
mafi iko claws, kuma a cikin mata, ciki segments
musamman fadi fiye da cephalothorax. Tare da asarar wata kafa
bayan molting, wani sabon yayi girma. Launi yana canzawa, dangane da
akan kaddarorin ruwa da wurin zama. Yawancin lokaci launin kore ne mai launin ruwan kasa.
launuka, koren launin ruwan kasa ko launin ruwan shuɗi.
Rarraba a cikin jikunan ruwa mai dadi a ko’ina cikin yankin
Turai. Ana iya samuwa a cikin ruwa mai tsabta, mai dadi:
koguna, tabkuna, tafkuna, sauri ko rafuka masu gudana (zurfin
3-5 m kuma tare da damuwa har zuwa 7-12 m). Farautar Crayfish
da dare. Da rana yana ɓoye a cikin matsuguni (a ƙarƙashin duwatsu, tushen
bishiyoyi, burrows ko kowane abu a bango),
Yana ba da kariya daga wasu cututtuka. Tono ramuka, tsawon wanda
zai iya kaiwa 35 cm. A lokacin rani yana rayuwa a cikin ruwa mara zurfi, a cikin hunturu
yana motsawa zuwa zurfin inda ƙasa ke da ƙarfi, clayey
yashi.
Tun zamanin d ¯ a, ana amfani da crayfish a matsayin abinci.
mutum. Ragowar harsashi crayfish da aka samu a ciki
Neolithic da ake kira “kitchen tudun”. Yafi crayfish
sarrafa ta hanyar dafa abinci a cikin ruwan gishiri, da kuma samun
wani jajayen tint na musamman da wani kamshi mai ban sha’awa
yaji da ganye (dill, faski, seleri, da dai sauransu) zuwa teburin.
Lokacin dafa crayfish (da crustaceans gaba ɗaya)
sai su koma ja. Canza launi na ɓawon ɓawon burodi.
saboda kasancewar sun ƙunshi adadi mai yawa
carotenoids. Mafi na kowa a cikin integument
crustacean pigment – astaxanthin, a cikin tsarki siffan yana da
tsananin ja mai haske. Kafin zafi magani da
crayfish live, carotenoids suna daure da sunadarai daban-daban,
kuma launin dabbar yawanci ja ne, kore da launin ruwan kasa
sautuka. Lokacin da zafi, carotenoid da furotin mahadi
tarwatsewa cikin sauƙi kuma astaxanthin da aka saki yana bayarwa
jikin dabbar yana da tsananin ja.
Kafin yankan crayfish, yakamata a dan tafasa shi a cikin ruwan zãfi.
tunda naman baya rabuwa da kyau da harsashi. A lokaci guda, nama
zai taƙaice kuma zai kasance da sauƙi a baya bayan harsashi; me yafi haka
Bugu da ƙari, za ku iya amfani da hanta don ciwon daji.
Amfani Properties na crayfish
Ana samun yawancin naman crayfish mai gina jiki a ciki
ciki, da kuma ɗan ƙaramin adadin a cikin ƙugiya.
Farin nama mai launin fata mai launin ruwan hoda veins, mai gina jiki
kuma yana da daɗi. A cikin abun da ke ciki, ya ƙunshi mai girma
adadin furotin da ƙananan abun ciki. Naman kogi
ciwon daji ne high quality-da dadi abin da ake ci
samfur, mai sauƙin narkewa, ya ƙunshi adadi mai yawa
sunadarai har zuwa 16%, calcium,
bitamin E da kuma
B12 da mafi ƙarancin adadin kuzari, mai da cholesterol.
Ƙimar Kaguwar Nama Idan aka kwatanta
da sauran crustaceans da mutane ke ci,
a fili yake cewa crayfish ba shi da wani tarihi,
ko da yake ya zarce kewayon kaguwa da ake ci.
Ma’ana, akwai ɗan nama a cikin babban kifi crayfish. Idan a
kilogiram na naman shrimp gabaɗaya ya ƙunshi kusan 400
gram, sa’an nan a cikin kilogram na crayfish kawai 100-150 grams
(ciki da farantai), yayin da kifin crayfish kusan
3-4 sau mafi tsada. Kila yawan cin kogin daya ne
Kifin crayfish galibi ana ajiye shi a wuri mai ban sha’awa
bayyanar kowane nau’in jita-jita da aka yi wa ado tare da dafaffen crayfish,
kuma wani bangare tare da hadisai da suka dade.
Naman daji na dauke da sulfur mai yawa,
don haka kada a adana shi a cikin kwantena na karfe.
domin idan ya hadu da shi sai ya koma baki ya lalace.
Ana buƙatar gilashin gilashi. Idan kun sa fashe
crayfish, sa’an nan kuma a raba su zuwa sassa kuma a haɗa su kai tsaye
a kan ƙugiya. Adana a ƙananan zafin jiki da
crayfish wanda ba shi da lokacin bushewa ana canja shi cikin kusan kwana ɗaya
a cikin daki mai dumi a saka a cikin ruwa don su sami lokaci
fashe.
Masu rikodi don sodium
Haɗarin kaddarorin crayfish
Naman daji na iya haifar da sau da yawa
allergies
An bayyana wannan ta gaskiyar cewa yana da nau’in sinadarai na musamman.
Allergy zai iya tasowa zuwa kowane ɓangaren abubuwan da ke tattare da ciwon daji, kuma mafi yawa
sunadaran suna dauke da kowa. A ciki za ku iya
allergies suna faruwa bayan cin kifi, kifi, da kifi.
Masana abinci mai gina jiki sukan ba da shawarar ƙin amfani da aiki.
naman ciwon daji ga mutanen da ke da matsalolin thyroid. Wannan abu
likitoci ko da yaushe jaddada, domin mutane, tunanin cewa mai girma
adadin iodine zai yi tasiri mai kyau akan cutar, sau da yawa ana cinye shi
ma.
Saboda haka, likitoci sun tuna cewa aidin, wanda aka samo a cikin naman ciwon daji, zai iya
Yana taimakawa na musamman azaman nau’in rigakafi. Ba shi da kyau a magance matsalar.
Hanyar shirya crayfish kuma yana da mahimmanci. Don haka kuna iya dafa abinci kawai
sabo crayfish. Idan kun tsallake wannan batu, kuna iya
suna da matsalolin gastrointestinal mai tsanani
fili.
Masu sana’a ba sa ba da shawarar sanya dafaffen crawfish akan jita-jita.
da karfe. Bayanin yana da sauƙi: sun haɗa da da yawa
sulfur. Wannan kashi yana “taimakawa” samfurin don yin baki da lalacewa cikin sauri.
Sabili da haka, gilashin shine mafi kyawun abu don aminci da adana dogon lokaci na crayfish.
Shin kun san yadda ake dafa crayfish daidai kuma mai daɗi? Gwada girke-girke daga wannan bidiyon.
